Tri Tip Two Ways- Delicious Grilled Beef Recipes
Tri Tip (2 Ways) is a true cbeef hampion of the grill, a cut of beef that consistently delivers on flavor and tenderness without breaking the bank. If you’re a fan of succulent, perfectly cooked steak, then you’ve likely encountered the magic of tri tip. What makes this particular cut so beloved? It’s the incredible marbling, which melts during cooking, infusing every bite with juicy goodness. Plus, its distinctive triangular shape lends itself beautifully to a great sear. But the real beauty of tri tip lies in its versatility. It’s a blank canvas, ready to absorb marinades and spices, transforming into something truly special depending on your mood. Today, we’re exploring two fantastic ways to prepare this crowd-pleasing cut, ensuring you’ll have a go-to recipe for any occasion.
Tri Tip (2 Ways)
Tri tip is one of my absolute favorite cuts of beef. It’s incredibly flavorful, relatively affordable, and surprisingly versatile. The unique triangle shape means it has a wonderful grain direction that’s perfect for slicing against. Today, I’m going to show you how to prepare a tri tip roast two delicious ways, giving you options for different occasions and flavor profiles. Both methods highlight the incredible taste of the beef itself, but one leans into a classic, robust seasoning, while the other offers a slightly brighter, herbaceous finish. Let’s get cooking!
Ingredients:
Method 1: The Classic Crowd-Pleaser
This first method is my go-to for a reason. It’s simple, straightforward, and delivers an incredibly satisfying, savory flavor that everyone loves. We’ll be using a combination of essential seasonings to create a beautiful crust and infuse the meat with deep flavor.
Preparation and Seasoning
1. Prep the Roast: Start by patting your 2 & 1/2 pound tri tip roast completely dry with paper towels. This is a crucial step for achieving a good sear and a nice crust. Moisture on the surface will steam the meat instead of searing it. Trim off any excessive hard fat cap if you prefer, but leave a good layer of about 1/4 inch for added flavor and moisture during cooking.
2. Create the Rub: In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, and garlic powder. This blend is going to work wonders. The Lawry’s provides a lovely savory and slightly tangy base, while the garlic salt and garlic powder amp up the garlic notes. The kosher salt is essential for drawing out moisture to create that desirable crust, and the black pepper adds a subtle bite. The pinch of sugar might seem unusual, but it helps with caramelization and browning. Whisk everything together thoroughly to ensure an even distribution of spices.
3. Apply the Rub: Drizzle the 1/4 cup of olive oil all over the tri tip roast, then rub it in with your hands to lightly coat the entire surface. This oil acts as a binder for our rub. Generously sprinkle the seasoning mixture all over the roast, making sure to coat every single side, including the ends. Gently press the rub into the meat with your hands to help it adhere. Let the seasoned roast sit at room temperature for about 30 minutes to an hour. This allows the seasonings to start working their magic and helps the roast cook more evenly.
Cooking the Roast (Oven and Sear)
4. Preheat and Sear: Preheat your oven to 400°F (200°C). While the oven heats, heat a heavy, oven-safe skillet (cast iron is ideal) over medium-high heat. Add a touch more olive oil if needed. Once the skillet is hot, carefully place the seasoned tri tip roast into the skillet. Sear for about 3-4 minutes per side, until a beautiful, deep brown crust has formed. This initial sear is critical for locking in juices and developing incredible flavor. Don’t overcrowd the pan if you’re doing multiple roasts.
5. Finish in the Oven: Once seared on all sides, transfer the skillet with the tri tip directly into the preheated oven. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, cook to 135-140°F (57-60°C). Use a meat thermometer inserted into the thickest part of the roast, avoiding any large pockets of fat. This will likely take approximately 20-30 minutes, depending on your oven and the exact thickness of your roast.
Resting and Serving
6. Rest and Slice: Once the roast reaches your desired internal temperature, carefully remove the skillet from the oven. Transfer the tri tip to a cutting board and let it rest, loosely tented with foil, for at least 10-15 minutes. This resting period is non-negotiable! It allows the juices to redistribute throughout the meat, resulting in a more tender and moist roast. After resting, slice the tri tip thinly against the grain. You’ll notice the distinct grain of the tri tip, which makes slicing this way very straightforward. Serve immediately and enjoy the fruits of your labor!
Method 2: The Herbaceous Delight
For our second take on tri tip, we’ll introduce some fresh, bright flavors with the addition of parsley, complementing the rich beef with a lighter, more herbaceous profile.
Preparation and Seasoning
1. Prep and Oil: Follow the same initial steps as Method 1: pat your 2 & 1/2 pound tri tip roast dry with paper towels and trim any excess hard fat. Then, coat the entire roast evenly with the 1/4 cup of olive oil.
2. Herbaceous Rub: In a separate bowl, combine the garlic salt, kosher salt, black pepper, sugar, and garlic powder. Now, add the 1 tablespoon of dried or fresh parsley to this mixture. If you’re using fresh parsley, finely chop it first. This herb adds a wonderful aroma and a fresh, clean counterpoint to the savory seasonings. Mix everything thoroughly.
3. Apply and Rest: Generously coat the oiled tri tip roast with this herbaceous rub, pressing it gently into the meat. Allow the roast to sit at room temperature for 30 minutes to an hour, just like in the first method.
Cooking the Roast (Grill Method)**
4. Preheat Grill: For this method, we’ll use the grill for a beautiful smoky char. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Ensure your grill grates are clean and well-oiled to prevent sticking.
5. Grill and Sear: Place the seasoned tri tip roast directly on the hot grill grates. Sear for approximately 4-5 minutes per side, creating those coveted grill marks and a nice crust.
6. Indirect Cooking: After searing, move the tri tip to a cooler, indirect heat zone on your grill. Close the lid and continue to cook until the internal temperature reaches your desired doneness: 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium. This indirect cooking allows the roast to cook through gently without burning the exterior. This typically takes about 20-30 minutes, but always rely on your thermometer.
Resting and Serving
7. Rest and Enjoy: Once the tri tip reaches its target temperature, remove it from the grill. Let it rest on a clean cutting board, loosely tented with foil, for at least 10-15 minutes. This resting period is vital for juicy results. After resting, slice the tri tip thinly against the grain. The parsley will have infused the roast with a subtle, aromatic flavor that is truly delightful. Serve and enjoy this lighter, yet equally delicious, preparation of tri tip!
Conclusion:
There you have it – two fantastic ways to prepare a delicious Tri Tip! Whether you opt for the smoky allure of the grill or the perfectly seared, tender result from the oven, this cut of beef is incredibly rewarding and surprisingly easy to master. I love that these recipes offer flexibility, allowing you to tailor the flavor profile to your preferences. Both methods consistently deliver a juicy, flavorful steak that’s perfect for a weeknight dinner or a weekend gathering. Don’t be intimidated by preparing a Tri Tip; it’s a cut that truly shines with simple techniques.
For serving, I highly recommend pairing your perfectly cooked Tri Tip with classic steakhouse sides like garlic mashed potatoes, roasted asparagus, or a fresh Caesar salad. You can also slice it thinly and serve it in sandwiches or tacos for a more casual meal. Feel free to experiment with different marinades or rubs – smoked paprika, rosemary, and garlic are always winners. I truly encourage you to give these Tri Tip recipes a try. You won’t be disappointed with the incredible taste and value!
Frequently Asked Questions:
Can I use a different cut of beef if I don’t have tri tip?
While tri tip is ideal due to its tenderness and fat marbling, you could experiment with other similarly sized, relatively lean cuts like a top sirloin or a flank steak. However, cooking times and methods might need adjustment to achieve the best results.
What’s the best way to slice tri tip?
Always slice your tri tip against the grain. This is crucial for maximizing tenderness. Look for the direction of the muscle fibers and slice perpendicular to them. Slicing thinly will make it even more enjoyable.
Tri Tip (2 Ways)
A versatile tri tip roast prepared two delicious ways: a classic seasoned roast and a quick steak-cut method.
Ingredients
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2 & 1/2 pound tri tip roast
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1 tablespoon Lawry’s seasoning salt
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1 teaspoon black pepper
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1/2 teaspoon sugar
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2 teaspoons garlic powder
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1 tablespoon dried or fresh parsley
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1/4 cup olive oil
Instructions
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Step 1
Pat the tri tip dry with paper towels. This helps create a better crust. -
Step 2
For Way 1 (Roast): In a small bowl, combine Lawry’s seasoning salt, black pepper, sugar, garlic powder, and parsley. Rub this mixture evenly over the entire tri tip. For Way 2 (Steak Cut), slice the tri tip into 1-inch thick steaks against the grain, then season each steak with the same rub. -
Step 3
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the tri tip roast (or steaks) for 2-3 minutes per side until well browned. -
Step 4
For Way 1 (Roast): Transfer the seared roast to a preheated oven at 400°F (200°C). Roast for approximately 45-60 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare). For Way 2 (Steak Cut): Continue cooking the steaks in the skillet for another 3-5 minutes per side, or until they reach your desired doneness. -
Step 5
Remove the tri tip (roast or steaks) from the heat and let it rest for 10-15 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
